Curried Chicken Salad

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From the EatingWell Kitchen

Chilling the poached chicken breasts in the cooking liquid ensures moist, succulent results in this curried chicken salad. Stuff into whole-wheat pita pockets with shredded lettuce.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 cups reduced-sodium chicken broth
  • 2 cups water
  • 6 boneless, skinless chicken breasts, (1 1/2 pounds total), trimmed
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup nonfat plain yogurt
  • 1/2 cup mango chutney
  • 2 teaspoons curry powder, or to taste
  • 1 tart apple, such as Granny Smith, cored and chopped
  • 1/4 cup currants, or raisins

Preparation

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  1. Bring broth and water to a boil in a large shallow pan. Add the chicken and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer chicken to a shallow dish and pour the cooking liquid over the top. Refrigerate until chilled, at least 1 hour or overnight. Remove the chicken from the cooking liquid and dice.
  2. Stir mayonnaise, yogurt, chutney and curry powder in a medium bowl until well blended. Add the diced chicken, apple and currants (or raisins) and toss until thoroughly coated.

Nutrition information

  • Per serving: 274 calories; 6 g fat(1 g sat); 1 g fiber; 29 g carbohydrates; 25 g protein; 8 mcg folate; 68 mg cholesterol; 22 g sugars; 67 IU vitamin A; 2 mg vitamin C; 64 mg calcium; 1 mg iron; 566 mg sodium; 335 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 fruit, 3 lean meat, 1 fat

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